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Cheesy Potato Casserole With Cream of Celery Soup [Vegan, Gluten-Free]

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This combination of a hearty, carb-y potato casserole with cream of celery soup is a real winner. The soup is light, yet filling and satisfying and so easy to make. After you make the soup, the rest of this recipe is a snap — it's all just a matter of combining everything in a dish and baking it in the oven until it's crispy on top and completely warmed through. The casserole is made from hash browns, a bit of the cream of celery soup, dairy-free créme fraiche, melty cheese shreds, and crunchy, salty crackers for the topping.

Cheesy Potato Casserole With Cream of Celery Soup [Vegan, Gluten-Free]

Ingredients

For the Cream of Celery Soup:

  • 2 1/2 cups water
  • 4 celery stalks, finely chopped
  • 4-6 ounces celeriac, peeled and chopped
  • 2 medium potatoes, cubed
  • 1/2 leek, chopped
  • 2 tablespoons vegan butter
  • 1/2 onion, diced
  • 4 ounces  mushrooms, diced
  • 1 garlic clove
  • 2 tablespoons olive oil
  • 2 tablespoons flour
  • 2 cups non-dairy milk
  • 1 teaspoon vegetable bouillon powder
  • 1 1/2 teaspoons oregano
  • Salt and black pepper, to taste

For the Casserole:

  • 2 pounds frozen hash browns or similar, partially thawed and cubed
  • 16 ounces vegan crème fraiche or vegan sour cream
  • 10 ounces cream of celery soup
  • 1 cup vegan cheddar cheese shreds
  • 1/2 cup vegan butter, melted
  • 1/2 cup salty crackers, crushed
  • Salt and pepper, to taste

Preparation

For the Cream of Celery Soup:

  1. Boil water in a large pot.
  2. Add the first four ingredients, lower the heat, and cook for 10-15 minutes, or until the vegetables are soft.
  3. Meanwhile, heat the butter in a frying pan, add onions, and sauté on their own for a few minutes. Then, add the mushrooms and garlic and heat for 5 more minutes.
  4. Remove from heat and collect the remaining water by pouring the mixture through a strainer.
  5. Pour a little olive oil onto the onions, mushrooms, and garlic. Add half the flour and stir. Repeat.
  6. Now, pour the celery water onto the mushrooms and whisk until smooth.
  7. Pour in the celery mix on top and stir.
  8. Slowly add the non-dairy milk while stirring. Stop when you are happy with the consistency. You might want up to 1/2 cup more/less.
  9. Add the vegetable bullion powder, oregano, and salt/ pepper.
  10. Simmer for 15 minutes.
  11. Remove about 1/3 of the soup for the casserole and blend smooth with an immersion blender.

For the Casserole:

  1. Combined the potatoes, sour cream, celery soup, half of the butter, and the salt and pepper into a casserole dish.
  2. Then, top with the crushed crackers and drizzle the rest of the butter on top.
  3. Bake 40 minutes at 350°F.

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AUTHOR & RECIPE DETAILS


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Veganized traditional dishes and desserts from all across the globe and new, exciting culinary creations. Hi, I’m Chris, the guy behind Planticize. After being vegetarian for nearly 20 years, I finally went vegan in 2014! I enjoy eating, cooking, photography and travel. I’ve lived in three different countries, so my tastes are pretty eclectic. I love to planticize traditional dishes and create new and exciting ones, too! I think that going plant-based is the best for everyone and everything, and I strive to make food that looks and tastes great!


 

 

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